Tomato and Orange Soup recipe
information
Calories 130 per portion
Preparation time 10 minutes
Cooking time 20 minutes
ingredients
1 onion, chopped
2 cloves garlic, crushed
50 g (2 oz) butter or margarine
25 g (1 oz) plain flour
1 (800 g /28 oz) can chopped tomatoes
900 ml (1 1/2 pints) chicken stock
grated rind and juice of 2 oranges
2 teaspoons sugar
salt and pepper
2 cloves garlic, crushed
50 g (2 oz) butter or margarine
25 g (1 oz) plain flour
1 (800 g /28 oz) can chopped tomatoes
900 ml (1 1/2 pints) chicken stock
grated rind and juice of 2 oranges
2 teaspoons sugar
salt and pepper
Garnish
150 ml (1/4 pint) single cream
grated rind of 1 orange
grated rind of 1 orange
method
1. Fry the onion and garlic in the butter or margarine until softened. Stir in the flour, then the tomatoes. Stirring continuously, add the stock and the orange rind and juice.
2. Reduce the heat and simmer gently for 15 minutes, stirring occasionally. Add the sugar and season to taste.
3. For a smooth soup, blend in a liquidiser.
4. Pour the soup into individual bowls and garnish each serving with a swirl of cream and a sprinkle of orange rind.
Freezer Tip
Pour cooled soup into a rigid plastic container, leaving head space for expansion, label and freeze. To serve, dip container in hand-hot water, reheat soup in a saucepan slowly to boiling, stirring frequently.
2. Reduce the heat and simmer gently for 15 minutes, stirring occasionally. Add the sugar and season to taste.
3. For a smooth soup, blend in a liquidiser.
4. Pour the soup into individual bowls and garnish each serving with a swirl of cream and a sprinkle of orange rind.
Freezer Tip
Pour cooled soup into a rigid plastic container, leaving head space for expansion, label and freeze. To serve, dip container in hand-hot water, reheat soup in a saucepan slowly to boiling, stirring frequently.
serving amount
serves 6
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